I've made this a few times. As written, I think the vanilla (or almond extract) overpowered the coconut flavor. I am rating it 4 stars because I changed it a little. I used coconut milk, skipped the vinegar, coconut extract and used Lisa S's icing recipe. After reading the review that it was muffin like, I used cake flour (or omit 4Tbsp of A.P. flour). My cupcakes were delicate, light and fluffy and had a great coconut flavor.

This is an easy, basic comfort food, but it could use some spicing up. Cut your eggplant, lightly salt it, and sit it on papertowels for about 30min. You will be amazed how much water comes out! Otherwise, the eggplant will soak up all the oil like s sponge & and you'll have a bland, mushy mess. This is also true for zucchini, and you could substitute/use a combination of the two.

I followed the directions exactly. I'd originally planned to make muffins using the Pumpkin Date Loaf recipe on this site (DELICIOUS!) and I wish I'd done that. The cream cheese middle wasn't thick enough to stay in the middle in the batter (even when I tried making a tiny well for it). The baking time suggested seemed right, and I checked for "doneness" with a toothpick. Only a few minutes after cooling the muffins caved in, and once cooled we all tried them and didn't care for them. The cream cheese had a funny taste and texture, and overall it was a waste of time and ingredients. I will stick with the pumpkin date loaf recipe, and maybe try a cream cheese & cinnamon frosting.

Five stars because the recipe is perfect exactly as written! No changes, except that I used 3tsp of pumpkin pie spice because I was running low on cinnamon, and I made muffins because I prefer them to loaves. (My muffins were beautifully done after 20min. I've already eaten two just to make sure). The smell of them baking is mouth watering! If you're health-conscious- they are very moist and flavorful they don't even need butter! EDIT: This is a VERY forgiving recipe. I've made it many times using all pumpkin (I didn't have appleasauce), and I've made it withl raisins and also chocolate chips when I didn't have any dates. DELICIOUS!!

I too used 3/4c applesauce + 1/4c oil. I skipped the cream cheese, and the muffins are delicious, but my muffins stuck to the papers. I've made hundreds of muffins and haven't had this problem before. THe sticking made the muffins messy & ugly so I wouldn't give them to anyone/take them in anywhere, but for us at home they're fine. EDIT: After 2 days, the muffins are still moist and tender and no longer stick to the papers. :)

This is a perfect recipe! Especially if you need something last minute & don't want to go to the store. Like the previous reviewer, I thought this might be a bit bland, but since I had all the ingredients on hand, I thought I'd give it a try, and it is delicious! It doesn't need anything added to it, but at the same time, it's perfect because can be played with to suit everyone's taste. I prefer it as is, and my boyfriend likes it with powdered sugar, or cinnamon or with yogurt. Thank you for sharing your recipe, Dasha! :D

Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey, as are most quality ingredients. As for it being "cruel" that is a misconception, easily disproved with a little research. Enjoy!

I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only recipe I've ever seen with all 5* reviews. I made these are Thursday, and I followed the measurements & instructions EXACTLY. By the end of the first day, the eggs were all a mottled brown color... very unappetizing. When I tried one tonight, it was awful. I've never made pickled eggs before, but when I buy them, they retain a bright white color. I am so disappointed that 1 dozen eggs were wasted. Given the spectacular results others have had, I would like to try again. *Update: Thanks for your feedback, the answer is no, I did not use balsamic vinegar-- I do know how to read, thanks.

I made this bread exactly according to the recipe and there weren't any leftovers! I found the sweetness was an excellent companion to a spicy or hot dish. I've made it with a spicy black bean soup and and also with a very spicy chili. The sweet bread complimented both perfectly!

RECIPE 3 stars, RESULTS 5 stars. I am giving this recipe 3 stars because I think that it is MUCH better with salted peanuts, and I think that it should be noted that it's very important to work quickly! Like a previous reviewer mentioned, the caramels set very quickly after melting! The juxtaposition of sweet caramel and salted peanuts is the key to good peanut brittle. You can whip this recipe up in a snap, and it's delicous! In a nutshell: 1. Use SALTED, ROASTED PEANUTS 2. Work fast! I hope everyone enjoys this as much as we did!

This is a good, basic recipe. Please don't let the blood turn you off. Recipe like this were created to prevent wasting any part of the chicken. I cooked the rice in chicken stock instead of water. To my fellow reviewers; maybe you could post something constructive. I don't understand how "I did not care for this recipe at all" could possibly to be rated "helpful"

Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when preparing heart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well.

Danke! Thank you for sharing this recipe! My guests and I loved it. Even kids who are picky eaters and don't like fish enjoyed it. I used about half the butter because I was running low and it was still prefect. Great on water biscuits, Truiscuts and melba toast.

Simple & tasty. The chicken was literally falling off the bone as I was taking it out of the pot, and it's juicy & delicious. I haven't made soup yet, but I tasted the broth and it is delicious. Thank you so much! EDIT: Since my 1st review, I have used this method several times; with whole chickens, thighs, legs, breasts (whatever was on sale!) This is a great way to cook a lot of chicken in "bulk" and still have a lot of versatility. If you can stock up on chicken of any cut when it's on sale, or the day before it expires at the supermarket, this recipe is for you! You can boil as stated in the recipe, or use plain water and while it's simmering, you don't have to do a thing! I used the stock of soups, and in 1 batch, I had enough to fill 2 chicken pot pies, fajitas for my family and a week's worth of chicken for chicken salad sandwiches (try the curry chicken salad recipes). This is perfect for the budget conscious. Thank you SO MUCH!!!!

Delicious and easy! I don't get why people complain/give a bad review when they don't follow directions. Perhaps the "metallic" taste wannabaker complained about was due to using foil on the sheets, instead of parchment as instructed. Easy cookies, very rich flavour, and they looked pretty. This was the first time I was asked for a cookie recipe. Thank you for sharing!

These were okay, nothing earth-shatteringly good. I followed the recipe & directions exactly (except for using all butter and no shortening, and I follows another review's advice about reducing the baking time). The cookies were too puffy for my liking. I don't think I'll bother to make them again- thanks anyway. EDIT: The cookies stayed soft and chewy while cooling (too puffy & not flat, even though I pressed them down), and after a few hours in an air-tight container, they are hard as a rock. :(

I followed all the directions, but I found it bland (despite increasing the spices). I wish I hadn't wasted expensive syrup. I won't make this again.

To avoid the "watery" filling, remember that zucchini contains a lot of water. I sliced my zucchini, put in in a colander (paper towel works well too) and lightly salted it. This leeches out the excess water and keeps the quiche thick. I hope this works for you too. Thanks for posting! I really enjoyed this!

I have made this twice, and both times I followed the directions exactly and the loaf was very gummy and chewy. The 2nd time, as soon as the loaf was cooled, I sliced it and left it uncovered overnight, hoping that would help dry it out a little, which it did. Has anyone else had this "gummy" problem? I'd love to read your solutions. Thanks!

So easy & delicious! Thank you for sharing! This is my "go to" never fail recipe. I've used it with both fresh and frozen fruit, and I have always had excellent results. The proportions of fruit and crumble is great, and the colors are beautiful. It's great with ice cream, frozen yogurt or on it's own. My boyfriend mistakenly put sour cream on it once instead of yogurt and he loved it. What a nice (but weird!) surprise!